Pumpkin Roll Muffins

My holiday memories are filled with eating delicious pumpkin rolls made by my wonderful mother. She kept them in the freezer all of November and December for us to eat and share with family and friends. They are not that hard to make, but they do make a big mess and become an event I don't always have time to assimilate into my life. My solution; pumpkin roll muffins. They are still delicious, not so messy and freeze well too. Did I mention that they are healthy? Made with plain kefir, higher fiber flour, more pumpkin, and less sugar, they are perfect for a nutritious snack yet delicious enough for dessert! Originally published on November 9, 2014
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Muffins Ingredients

2 cups white whole wheat or high fiber flour 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1 cup total of any mixture of real maple syrup and/or raw honey 1 large ripe banana or 1/2 cup applesauce 2 large eggs 15 oz canned pumpkin puree 1 tsp vanilla l cup plain kefir or buttermilk

Muffins Directions

1) Preheat the oven to 400°F. Coat two 12-cup muffin tins with cooking spray.
2) In a medium bowl combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3) In a large bowl mix together the real maple syrup/raw honey mix, applesauce, eggs, pumpkin and vanilla until well combined. Use an electric mixer. Gently fold in the flour and kefir in two alternating batches. Do not overmix.
4) Using a standard ice cream scoop, fill each muffin cup with batter. Dollop each cup of pumpkin batter with 1 heaping spoon of the cream cheese filling mixture. Using a knife, give each muffin batter a quick swirl to spread filling through the muffin and give it a swirl appearance.
5) Bake for about 12 minutes or until cooked through. Let cool and for a few minutes and then enjoy!

Filling Ingredients

Neufchâtel cream cheese 3 tbsp pure maple syrup or 2/3 cup powered sugar

Filling Directions

1) Mix cream cheese and maple syrup or powdered sugar together with a fork or wire whisk.